|1||C. almond Flour|
|1||egg white whisked|
|2||Tbsp. Plain Greek Yogurt|
|1||Tbsp. Lemon Zest|
|1/2||Tsp. Vanilla Extract|
|4||Tbsp. Light Butter, Room Temperature|
Preheat the oven to 180 degrees
Line an 8x8 or 9x9 baking dish with baking paper or foil.
Combine almond meal, 1 egg whit. whisked, stevia, salt, yogurt, lemon zest, vanilla and butter together in a large bowl or the bowl of a stand mixer. Mix with the whisk attachment or with an electric beater until sandy like crumbs begin to form.
Press the crumbs into the bottom of the prepared baking dish.
Bake for 15-20 minutes or until browned along the edges.
While the crust is baking, whisk together the filling ingredients until well combined and starting to froth slightly.
Once done, remove the crust from the oven and pour the filling over the top. Don't make the mistake I did... allow any froth to settle before baking for another 20 minutes or until the filling is set and doesn't jiggle when the dish is gently shaken.
Allow to cool completely and cut into 9 equal squares. Top with a little powdered sugar for garnish of desired!
Refrigerate any leftovers in an airtight container.